Pico de Gallo Salsa

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When this delicious and colorful potpourri appeared in our weekly CSA box, what could I do but make a salsa? I had no lime juice, but that wasn’t stopping me! I diced up the purple onion, the red pepper, the tomato, the cilantro, and the garlic.  I added a splash of ACV, and a pinch of sea salt.  And the results? Delicious!

The salsa is a little spicy, but even for my six-year-old brother, it wasn’t too much. Enjoy!

Ingredients:

  • 1 small purple onion
  • 1/2 a sweet pepper
  • 1/2 a large heirloom tomato
  • 1 clove of garlic
  • 2 sprigs of cilantro
  • a generous splash of apple cider vinegar
  • 2 generous pinches of sea salt

Method:

  1. Dice the onion, tomato, pepper, garlic and cilantro.
  2. Add the vinegar and sea salt.  Toss thoroughly.
  3. Allow to macerate for about 10 minutes before serving.

Note: Try this yummy salsa recipe with fresh, medium-rare grilled tuna.  Mmmm… Or there’s the traditional Mexican food approach too. 😉

Strawberry Jam/Compote

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This delicious sugar-free jam is tart and sweet at the same time. It is thick enough to use on sandwiches, but saucy enough to spoon over ice cream or pancakes. I even enjoy it by itself!

Ingredients:

  • 3 cups frozen strawberries
  • 1 1/2 cups water
  • 1/8 cup honey
  • 1 tbsp. gelatin

Method:

  1. Put the strawberries and water in a saucepan, and sprinkle the gelatin over the water.
  2. When the gelatin has dissolved, add the honey and turn the heat on medium.
  3. Bring the sauce-to-be to a simmer, and turn down to medium-low.
  4. Simmer for 1 hour.
  5. Turn the heat off, and as the jam begins to cool, whisk thoroughly till no whole berries remain.
  6. Cool, refrigerate, and enjoy!

(The natural pectin in the berries will help it to thicken it as it cools, but the refrigeration will get it to a jam consistency.)

Dairy-free “Butter”

Warning: this is so dangerously delicious that you must be prepared to stand over your food processor until there is nothing left and you have a stomach ache. You have been duly warned. Now here’s the recipe.

 

  • 3/4 cup refined coconut oil
  • 1/4 cup honey
  • 5 egg yolks
  • Pinch of sea salt

 

  1. Combine all the ingredients in your food processor and process until smooth. Store in the refrigerator (if you don’t eat it all right away, that is).